Mussels with Mezcal, Cream and Tarragon

Mussels with Mezcal, Cream and Tarragon
Print Recipe
These delicious mussels can serve two as a main course or four as an appetizer.
Mussels with Mezcal, Cream and Tarragon
Print Recipe
These delicious mussels can serve two as a main course or four as an appetizer.
Prep Time Cook Time
5minutes 10minutes
Prep Time
5minutes
Cook Time
10minutes
Ingredients
  • 2/3 cup dry white wine Sauvignon Blanc works nicely
  • 2 lbs mussels scrubbed under cold running water and debearded. Throw out any mussels with cracked shells or that did not close when you scrubbed them.
  • 1 1/2 tbsp Frescolio Garlic Infused EVOO
  • 1 large shallot chopped
  • 1 stalk leek white and light green parts only, chopped
  • 2 cloves garlic finely chopped, divided
  • 1 tbsp fresh tarragon chopped
  • 4 tbsp fresh parsley chopped, divided
  • 1 tbsp Frescolio Sicilian Lemon White Balsamic Vinegar
  • 1 tsp fennel seeds
  • 1 tbsp mezcal Pernod or brandy works nicely also
  • 3 tbsp heavy whipping cream
  • salt to taste
  • fresh baguette for dipping
Servings:
Units:
Ingredients
  • 2/3 cup dry white wine Sauvignon Blanc works nicely
  • 2 lbs mussels scrubbed under cold running water and debearded. Throw out any mussels with cracked shells or that did not close when you scrubbed them.
  • 1 1/2 tbsp Frescolio Garlic Infused EVOO
  • 1 large shallot chopped
  • 1 stalk leek white and light green parts only, chopped
  • 2 cloves garlic finely chopped, divided
  • 1 tbsp fresh tarragon chopped
  • 4 tbsp fresh parsley chopped, divided
  • 1 tbsp Frescolio Sicilian Lemon White Balsamic Vinegar
  • 1 tsp fennel seeds
  • 1 tbsp mezcal Pernod or brandy works nicely also
  • 3 tbsp heavy whipping cream
  • salt to taste
  • fresh baguette for dipping
Servings:
Units:
Instructions
  1. Heat the olive-oil in a large, heavy fry pan with a tight-fitting lid. Sauté the shallots, leeks, and one clove of garlic for a few minutes. Add 3 tablespoons of parsley (reserve remaining tbsp for garnish), vinegar, wine, fennel seeds, and Mezcal/Pernod/Brandy. Heat until almost boiling. Add mussels and steam for 3-5 minutes until the mussels have opened.
  2. With a slotted spoon, transfer the mussels to individual bowls. Discard any that did not open.
  3. Add the cream to the sauce and cook over med-high for 3 minutes until slightly reduced. Season with salt and a the remaining 1 clove garlic. Pour some sauce over each bowl of mussels. Garnish with remaining fresh parsley. Serve immediately with fresh chunks of baguette for dipping.
Recipe Notes